After having spent the last two years with Jean-Paul Gandon, former wine maker of Lanson since 1986, Hervé Dantan has been confirmed new cellar master, aka chef de cave, of the prestigious Champagne House.
Dantan joined Lanson in July 2013 to assist Gandon, sharing their experiences.
From now on Hervé Dantan carries alone the privileged responsibility of champagne making at Lanson.
Son of a wine-grower, Hervé has always been strongly drawn to the vine.
After a variety of experiences in the most famous wine-producing regions of France, and then California, he returned to Champagne, so as to devote himself to his passion for the wine of kings – the king of wines.
Having earned the respect of his peers, Dantan has the privilege to elaborate the Lanson wines by using the House’s new winery that was inaugurated on during the 2014 harvest.
The new winery is part of a EUR 14 million investment that modernised Lanson production chain and added 23 oak casks for a state of the art, thermo and hydro regulated ageing cellar.
The protracted transition from Jean-Paul to Hervé was required to provide a continuity of style of branded wines Lanson, the company earlier explained.
Click to learn more about Lanson’s style, history and house.